Potage

Puree de Gibier.

Soupe aux Choux.

Poisson ...

Sole au vin blanc, gar-nie aux huitres.

Merlan grille, Sauce au Capres.

Releive

Selle de Mouton Rotie, " Laver." *

Entree ...

Faisanbouilli,a la puree de Celeri.

Salmi de Perdreaux.

Rot .........

Becassesou Becassines.

Oie.

Entremets

Foie Gras en Aspic, Salade Macedoine.

Pommes de Terre Sau-tdes au Beurre.

Savarin.

Meringues a la Creme.

Croutes au chasseur.

Petites Coquilles de Macaroni au Gratin.

* Laver is in season from October to March, and consists of two native marine plants, Porphyra vulgaris and Ulva latissima. It is unknown in France, and recognized in few of our own cookery books. A most excellent adjunct to roast mutton. Let it soak in two fresh waters, about an hour in each, to get rid of the salt; then put it in a saucepan with some hot water, and simmer until quite soft and mucilaginous ; dress it as spinach, with butter, or with a little stock, and a dash of lemon juice; serve hot.

The last menu is given in English.